Tuesday, August 25, 2015
Besides this salad, my current obsession is roasted rice green tea. Have you guys tried it? Ahh, I don't think I can go back to regular green tea again.
Roasted Veg Quinoa Salad
1 1/2 cups quinoa
1 medium - large egg plant, diced
2-3 ears of corn
1 large onion, cut into thin strips
1 bell pepper, diced
1 pint mini vine tomatoes
1/2 cup chopped cilantro
1 large handful of baby kale
juice of half a lime
2 tbsp olive oil
pea shoots for garnish
Roasted Garlic Tahini
2 cloves garlic, roasted
juice of half a lemon
4 tbsp tahini paste
1/4 water (more or less until you reach a somewhat loose consistency)
salt and pepper to taste
4-5 large tomatoes
1 clove garlic
1 cup cilantro
juice of 1 lime
1 tbsp olive oil
1 tbsp apple cider vinegar
salt and pepper to taste
Preheat the oven to 350° F.
In a pot cook the quinoa according to the package instructions. Place the onion, egg plant, bell pepper and 2-3 cloves of garlic (skins on, for tahini dressing) on a baking tray and pour the olive oil over and using your hands make sure all the veggies are coated. Roast in the oven for approx 10-15 minutes or until golden and soft.
Place the corn on a microwave safe plate, cover with plastic wrap (this will steam the corn so make sure the plastic is wrapped to the plate tight) in the microwave for about 6 minutes on high. Let cool slightly as they will be quite hot. Add corn to a grilled pan until you get a few grill marks. (Corn can also be grilled over the bbq only forgetting the whole microwave process.
Once cooled. Run a sharp knife, using a sawing motion, along the ear of corn about two-thirds depth of the kernels. Continue all around until all the corn is removed.
In a food processor add all the ingredients for the salsa and pulse until everything is chopped up and you are only left with small chunks. Check seasoning.
Mix all the ingredients for tahini dressing (also adding the roasted garlic, chopped) until you get a smooth creamy yet runny texture. You want to be able to drizzle it over the salad.
In a large bowl mix together the quinoa, roasted veg, chopped cilantro, tomatoes, baby kale and lime juice. Drizzle with the tahini dressing and garnish with sprouts. Serve in bowls and add a dollop of the salsa.
Sunday, August 16, 2015
Sunday's just got better. Lazy Sunday morning breakfasts are one of our favourite things and these waffles just made it even better. Check out my post over on Baked the blog for the recipe and more photos.
Wednesday, May 13, 2015
When hot weather hits and turning on the oven is something I definitely don't want to do (no air conditioner in this abode). Having leftovers makes for a quick and easy refreshing lunch.
We've been trying to eat healthier lately and to make a lifestyle change to keep it that way. Having a winter of eating out too much has made my man and I feel kinda well, blah.
Juicing, smoothies and more trips to the market for tons of fruits and veggies is what we're aiming for this spring/summer.
Wednesday link love:
1. These hand pies totally have my heart.
2. I think this will be my next cook book purchase.
3. Had a mega craving for these again last night so of course I had to make them.
4. Totally need this tee.
5. Loving this (new to me) blog.
Once again I have collaberated with Natrel for a quick and easy left over weeknight dish. For the recipe and more photos check it out here.
Wednesday, April 22, 2015
Wednesday, March 18, 2015
Beets and chocolate are my new best friends. Seriously. I love this combo. And the perfect excuse to get more veggies in.
Head on over to baked the blog for the recipe and more photos.
Wednesday, March 4, 2015
Hey all! Today I'm guest posting over at Kris' blog 80twenty and have cooked up a delicious warming noodle bowl. Perfect because its about to be spring but of course we still have a holy heck of a lot of snow.
For more photo's and the recipe check out the post here.